Natural label Bone Broth - What is it all about?

Bone Broth

The Facts and Benefits of natural label 
Bone Broth

Modern all-natural product and clean label food ingredient based on ancient nutrition

Traditional bone broth made of chicken, beef, pork or fish bones has been cooked and eaten for centuries by cultures all over the world to nourish and heal the body. It has always been considered a healing and nutritious food and medicinal. Bone broths are used to treat and prevent illness in Chinese medicine and, for example, there's tradition of eating chicken soup people are getting sick with a cold in Asian cultures.

Also, chefs and home cooks have been using the feet, knuckles, tendons and bones from poultry, beef, pig and fish to create gelatin-rich, nourishing broths in preparation of soups, stews, sauces and reductions. Still today, in many Asian and Latino cultures home cooked broths play a significant role in people’s daily nutrition source and cooking habits - and remain so in.

Bone broth is valued as a superfood for its nutrient-rich and healing properties

Bone broth is the natural source of gelatin and collagen, an essential protein responsible for healthy joints and cartilage, which supports not only human bodies but also pets bones and connective tissues. Also, it contains a lot of amino acids, calcium, magnesium, and other vital minerals that play a role in optimal health. It's health benefits, just to name of few, includes:

  1. Protects joints and inflammation

The glucosamine in bone broth can stimulate the growth of new collagen, repair damaged joints, and reduce pain and inflammation. Additionally, gelatin provides the body with the raw material needed to form and preserve the bones.

2. Supports Digestive and Immune System functions

The gelatin in bone broth improves the health of the digestive system.
As a tonic to the gastrointestinal tract and entire digestive system, bone broth helps to support healthy immune function. The broth is very easily digested and contains profound immune-optimising components that are foundational building blocks for the treatment of autoimmune diseases.

3. Beautifying properties to Promote Healthy Skin, Hair and Nails

The collagen in bone broth assists in the formation of elastin, which is responsible for sustaining skin’s youthful texture and appearance. 

4. Also, the broth is also said to contribute to a balanced mind and composure. 


Today, bone broth has become one of the most in-demand nutritional, healthy and natural forms of protein products on the global market today. Fitness and wellness experts, professional athletes with their nutritionist coaches, paleo followers, and those who want to eat clean, additive-free food have been relishing in the benefits of this natural superfood.

All around the world, the trend for healthy and natural, non-processed “raw” food has been on the rise for many years. Consumers are more and more aware of the environmental impact of their food decisions. Bone broth responds well to the growing trend of eating healthy and sustainably as it gives a new life to the otherwise under-utilized bone material. 

Bone Broth and Gelatin

Bone broth is made from beef, pork or chicken bones through hours of simmering to extract maximum flavour and healthy nutrients. A long, gentle cooking time breaks down the collagen in the bones, connective tissue and skin and is turned into gelatin that dissolves in the broth.

In other words, gelatin is a natural protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. Gelatin in bone broth forms thermoreversible gels on cooling, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency, 'semi-solid' form when cooled again. This transformation occurs rapidly and can be repeated without significant changes in characteristics. The melting point of gelatin is close to body temperature, which explains the unique and melt-in-your-mouth feeling and pleasant taste of the broth.

The gelatinous texture and ability to form gels make bone broth particularly useful ingredient in prepared food industry. Gelatinous broth makes ready meals, chicken soup made from chicken broth base, for example, taste better and better every time the food is re-heated in the home kitchen. When heated, a full-bodied, poultry broth flavour with gelatin will only get better. The same cannot be said for ready meals processed with artificial powders and stock cubes. These meals are at their best when first enjoyed and, when reheated, the stock base from cubes or stock powders no longer release the same flavour pleasures.

Bone broth vs stock cube 

Consumers have been used to use stock cubes in their home cooking, which are easy to use but have unnatural taste, due to the extensive use of artificial flavours and additives. The difference is due to the differing manufacturing methods: while bone broth is made by slowly simmering natural ingredients with no additives needed, stock or bouillon cubes are chemically manufactured flavor enhancers.

BONE BROTH MADE FROM BONES VS.  STOCK CUBE BROTH
  • 100 % Natural palatability and rich in flavour (soft and 'round' umami taste,  stays longer in the mouth)  
  • 100% bones as raw material
  • Natural source of gelatin and collagen
  • No additives
  • Sustainable comsumption and production
 
  • Unnatural consistency
  • Gives a meal artificial flavour and a sharp taste 
  • Contains a lot of additives, preservatives, hydrogenated fat, monosodium glutamate and salt
  • Highly processed
  • Unsustainable consumption and production

 

Bone Broth production on the rise in emerging market 

“Making bone broth taps into the food movement’s sustainable snout-to-tail ethos of using every bit of the bird, cow, fish or vegetable. The implications are enormous”. - Nancy Gagliardi for Forbes, January 2015

“Right now, the demand of ready-to-serve naturally flavoured soups with particles, including broth-based soups are growing all over the world " - Kai Iiskola, CEO at Coctio, January 2018


The breakthrough for commercial packaged bone broth can be said to have happened since 2013 when this healthy superfood was launched in the US markets as a must-have daily broth-based soup, hot broth beverages and sport recovery drinks. One of the most prominent pioneers is Marco Canora, who opened the first bone broth kiosk, Brodo, in New York. Instead of “coffee-to-go”, Americans have begun to buy bone broth as their go-to beverage.

In today’s fast-paced world, people no longer have time to make their own bone broth, and therefore this traditional and healthy food has been introduced to the emerging market, thanks to consumers healthy and 'free-from' food consumption habits.

Additionally, the concept of clean label foods has indeed become a rule for the food industry as they are committed and driven by customers' want for natural products made with ingredients that they can understand and recognize. Today, a growing number of broth producers, meat and fish processors, food manufacturers and even restaurant chefs have observed the growing demand and commercial value of traditional bone broth and its derivative products. Large food companies, such like Campbell's in the US market, and Givaudan in the European market, are responding to the consumers' needs with continuous innovation, seeing that the natural and organic segments are experiencing the fastest growth across all food segments. Both are signalling the importance of natural ingredients and are pushing hard into healthier and great natural taste options in soups and other ready meals category.

There is no doubt that the market situation in the retail, foodservice and industrial sectors for commercial packaged bone broth products, from private labels to premium brands, is extremely favourable at the moment and the demand for cost-effectively produced bone broth is on the rise. 

So what’s the bottom line? Why traditional bone broth?

This unlimited reversibility of the gelling formulation makes the broth a natural taste enhancer and additive-free food ingredient in our foods. Meaning that anywhere it is used to enhance taste, the end-product retains its natural label. 

1. Natural taste
No additives, no preservatives

Naturally made broth/stock has been used in soup for centuries and used in top restaurants. There is certainly a good reason for it - its taste is merely impossible to replicate any other way.
2. Mouth-feel
Consistent even after heat treatment
The texture and mouth-feel that is created with natural stock is simply second to none – it also does not suffer from heat treatment such as pasteurization or sterilization unlike other mixtures meant to replicate stock. 
3. Nutritious collagen naturally occurring as gelatine Collagen has been a strong trend in the health segment due to its potential health benefits. Its overall use is projected to grow considerably over the next 5 years which will also positively impact all products that contain it. 
 
 


How to start a profitable Bone Broth Business? 

Simplified, you will only need:

1. Great raw materials (animal bones, vegetables, herbs, spices)
2. Great recipes
3. The right cooking method and equipment at your production facility 

Coctio is the only company in the world that offers a turnkey production line solution and services to produce natural bone broth, broth-based sauces, soups and ready meals available for everyone. 

Need help with identifying and choosing the technology that fit your capacity and revenue scenarios and a business plan? 

Read about our 
solutions for small and large volume broth manufacturing.

 


 

Get closer to Bone Broth Business 

You have a vision. We have a way get you there.

Download the useful eBooks for learning about the best-practise chef's cooking technique in the production of 
broths, its profitability to your business and solution option for small-scale manufacturing! 

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Ebook:
Produce Bone Broths like a Chef

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eBook:
Develop new profitable business with bone broths
 

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eBook: 
Small Line solution for low volume manufacturing 

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